Jalapeno Poppers are the ultimate appetizer. Whether for a party buffet or gameday snacks, you will love this easy appetizer with a creamy, cheesy filling and a crispy bacon crumb topping.
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Helpful Reader Review
“Unbelievable, hands down the best recipe for stuffed jalapenos I’ve ever had. I doubled the recipe and added 1 tsp smoked paprika and 2 tsp horse radish, really kicked up the flavor. superb recipe.” – R. Hager ★★★★★
Jalapeño Poppers Video
Jalapeno poppers are one of the easiest, crowd-favorite appetizers. I honestly crave them and can’t keep my hands off these spicy, creamy, cheesy delights.
Easy Jalapeno Popper Recipe
The crispy bacon topping takes these stuffed jalapeno popper appetizers over the top. This jalapeño popper recipe works well year-round, but it’s especially popular for game-day sports parties (hello Super Bowl!).
They also check all the boxes: make-ahead, tasty at room temperature, easy to transport, and easy to serve as finger foods. You can serve it as is, or dip it into Ranch Dressing or Jalapeno Ranch for a little extra kick.
Just like our Guacamole, Cheeseball, Stuffed Mushrooms, and Spinach Artichoke Dip, these bacon-stuffed jalapeno poppers are such a hit at parties, and they always disappear fast. That’s why I included them in my Cookbook.
Jalapeno Poppers Ingredients
- Bacon – 6 ounces equals about 5 strips of bacon
- Cheese filling ingredients – cream cheese (room temperature for easy mixing), medium cheddar cheese, chives, garlic cloves, salt, and pepper.
- Jalapenos – Larger peppers are easier to stuff and handle, but any size works. Wear kitchen gloves whenever handling the raw jalapenos, and never touch your face or eyes!
- Panko – adds a toasted crunch to the top
- Butter – melted, these are soaked in butter and baked on top of the popper
How to Tell if Jalapenos are Spicy
You can’t always tell for sure if jalapenos are spicy, but here are some clues to look for:
- White lines or cracks (“corking”) are usually hotter
- Smaller peppers are often spicier than big, fat ones
- Deep green or dull skin has more heat than shiny, bright green
- Pointier tips can mean more kick
Jalapeno Popper Variations
Customize these cream cheese-stuffed jalapeno poppers to your preference:
- Cheese – Use sharp cheddar cheese zing, or pepper jack cheese for a kick
- Bacon – Make keto-friendly bacon-wrapped jalapeno poppers by wrapping the peppers and securing them with a toothpick before baking. Or, omit the bacon to make them vegetarian.
- Adjust the heat – If you like them spicy, leave some of the membrane inside.
- Mini Bell Pepper – Can’t handle the heat? Swap the jalapeños for baby bell peppers.
How to Make Jalapeño Poppers
This jalapeño popper recipe yields 20-28 appetizer bites, depending on size, so it’s enough to satisfy a crowd.
- Cook the bacon in a large skillet until crisp and browned (or make Air Fryer Bacon). Cool and chop the bacon into small bits. I like to reserve some of the bacon grease to stir into the bread crumbs. Preheat the oven to 400°F.
- Make the filling – Mix the cream cheese, cheddar, chives, garlic, salt and pepper in a bowl.
- Slice Jalapenos – Put on your kitchen gloves in case jalapenos are spicy. Cut the jalapeños in half lengthwise and then scrape out the seeds and membranes. (The more white membrane you leave, the hotter the popper!) I like to leave the stem on as a handle.
- Stuff each pepper half with cheese filling until just level, and then place on a lined cookie sheet.
- Make the topping – combine the butter (or reserved bacon fat) and the panko crumbs in a bowl, and then stir in the bacon crumbles. Spoon a teaspoon of the mixture on each pepper half.
- Bake – Bake for 17 minutes, and then cool for 10 minutes. Garnish with green onion if desired.
How Long to Bake Jalapeno Poppers?
Bake time varies based on jalapeño size. Bake the stuffed jalapeños at 400°F for 17-20 minutes, or until the tops are golden brown and the sides feel soft when squeezed.
Can I Make Jalapeno Poppers in an Air Fryer?
We love the air fryer for making quick and easy appetizers like our popular Air Fryer Chicken Wings. You can make these Jalapeno Poppers in the Air Fryer just as easily. Arrange the stuffed jalapeños in a single layer and cook at 325°F for 10-12 minutes.
Jalapeno Poppers with Bacon are not overly spicy and make a great appetizer or side dish for potlucks and parties. You’ll love the crispy bacon in the creamy filling. These appetizers are always the first to go!
Jalapeno Poppers
Ingredients
- 5 slices bacon, regular-cut
- 8 oz cream cheese, softened
- 1/2 cup medium cheddar cheese, shredded
- 1/4 cup chives, chopped
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 lb jalapeño peppers, about 12-14 jalapenos
- 1/3 cup panko breadcrumbs
- 2 tsp unsalted butter, melted
Instructions
- Cook the bacon slices in a large skillet over medium heat for 3 minutes on each side. When crispy and browned, transfer the slices to a paper towel-lined plate and cool. (Reserve 2 tsp of rendered bacon fat, if desired, to replace the butter in the final step) Chop the bacon and set it aside. Preheat the oven with a rack in the center to 400°F.
- Make the filling – Use a medium bowl and a fork to mash the cream cheese, cheddar cheese, chives, garlic, salt and pepper until combined.
- Slice the jalapeños lengthwise in half and use a spoon to scrape out the seeds and membrane. *I recommend using kitchen gloves.
- Stuff the jalapeños with the cream cheese mixtures until the filling is level with the sides of the pepper, and be careful not to overfill. Arrange the peppers on a lined baking sheet in a single layer.
- Make the topping – Combine the panko with the melted butter (or the rendered fat) in another medium bowl. When the crumbs are all moistened, stir in the chopped bacon bits, and then spoon 1 tsp of the mixture over each stuffed pepper.
- Bake the stuffed jalapeños for 17-20 minutes in a 400°F oven until they are tender and the panko topping is crispy and browned. Remove the peppers from the oven and allow to rest for 10 minutes before serving. Garnish with chives and serve warm or room temperature.
Notes
- To Refrigerate: Store baked and cooled jalapeno poppers in an airtight container and refrigerate for up to 3 days.
- To Reheat: Reheat in the oven or air fryer at 350°F. In the oven, they should take 10-15 minutes, in the air fryer, about 8-10 minutes. Microwaved poppers will not be as crispy.
Nutrition Per Serving
Filed Under
More Appetizer Recipes
If you love these bacon-stuffed jalapeno poppers, then you won’t want to miss these other easy-to-make appetizer recipes:
- Charcuterie Board
- Cowboy Caviar
- Pico De Gallo
- Baked Chicken Wings
- Teriyaki Meatballs
- Grape Jelly Meatballs
- Taquitos Recipe
Love these! I make them with hot breakfast sausage too, they’re delicious 😋
These didn’t turn out super great for me, I wonder if anyone can help with this problem – the skin of the jalapenos was pretty thick, and the texture wasn’t great. Kind of watery and bland, didn’t get crispy. Should I carve out more of the skin when I prep them? Or pat them all down before filling? Pre-bake? Hmmmm
Hi there! Thicker jalapeños with hold more
moisture. After cutting and deseeding, you can remove more of the membrane to help them cook more evenly and reduce excess moisture. Pat them dry with a paper towel. If they still aren’t crisp enough, you can place them under the broiler for 1-2 minutes at the end. I hope that helps.
Taking these to a Super Bowl party! They look fabulous!
Followed the recipe and took them to New Years Eve party and someone walked up behind me and said, “Did you try the jalapeño poppers those are the best appetizers at the table. They were gone in a minute. This is a keeper thank you.
That’s awesome to hear, Teresa! Thanks for the wonderful feedback.
Was a real hit with my family!
Easy to make.
Thank you for doing the hard work.
God Bless+
Christine
Hi Christine! Thank you so much. Glad they were a hit! Be blessed.
I made 30 whole, 60 halves, for a goodbye party and everyone loved them! I used the oven method, baking for 15 mins. The broiling for the last 3-1/2 mins. Soooo good. Thanks!
Thank you for sharing that with us, Paula! I’m happy to hear they were a hit.
Ps I use Mexican blend shredded cheese. In lieu of cheddar.
Natasha!!! These jalapeños are next level. I made them earlier today, ate ALL! I recommend cooking the peppers in bacon grease. I use the same baking sheet that I use to cook the bacon in. I don’t wash it. Gives a terrific flavor.
I’m so glad they were enjoyed! Thank you for sharing that with us, Marilyn. Sounds wonderful.
Do you recommend making these and freezing them or cooking them first and freezing them?
Hi Dave. Both options work well. See the make ahead section above for details.
Can you cook on air fryer? What temp and how long? Less mess for me.
Hi Crystal, This will work in an air fryer. Here’s what one of my readers wrote: “I make mine in my air fryer. 375 for around 8 to 10 minutes depending on how many you are making”.
For Poppers:
1. To make slicing the peppers in half easier, snip off the dry end of the stems and your knife will glide right through them.
2. Try using Longaniza, or spicy Mexican chorizo from a Mexican market. It has very little fat when fried up and adds an incredible flavor.
3. I use shallots in place of garlic, and lots of it.
Just my two cents! Enjoy!
Don
Thank you so much for sharing those tips with me, Don!
Fail-Proof recipe! Always a hit. I didn’t have any garlic on hand, used garlic powder and they were delicious
That’s so great! Thank you four sharing that with me, Tina!
Can you freeze any leftover filling for another time? I made my first batch tonight and can’t wait to try them but I have leftover filling. Don’t want any to go to waste
Hi Jennifer! Yes, the jalapeños poppers are freezer friendly so I don’t see why you wouldn’t be able to also freeze/store any left over filling.
I have gone through this repeatedly to find the amount of cream cheese and onions, repeatedly. Just to let everyone else know so you don’t have to waste the time I did,…… go to the very bottom, I know. First time ever I’ve ever seen this, very frustrating. I would just like to add this to the suggestion box. Some amounts were there and others weren’t when I go to start to make it. Love you, girlie. Thank you for all you do and all of your hard work. I’ve been following you for years. Blessings for you and yours.
Hi Chrystal! Thank you for the love and support over all the years. There is a “jump to recipe” at the very top of the page which is a shortcut to the recipe card. The recipe card as always been at the very bottom of the page, after the blog post. I do recommend also reading the post because I provide tips for success and answer commonly asked questions in this section.
Thanks for the Recipe. I usually make them with shrimp instead of bacon as my husband is a sea food lover. Putting crumbs on top sounds really good, never thought of doing that.
When seeding the peppers I use a “grapefruit spoon” which has a serrated tip which makes it really easy to remove the seeds.
Thank you for sharing, Judy! What a great idea.
Hi Natasha!
I eat halal food, so I was wondering if it’s possible for me to replace bacon with beef/turkey bacon instead?
I’m super excited to make these for New Year’s!! Always loved every recipe of yours since it never turns out bad <3 Lots of love!!
Hello there, I think either beef or turkey will work! We’d love to know how you liked those versions too if you try that.
Jalapeno Poppers just got that much better! The bacon in this really takes it to the next level.
Yes!! I love that little salty bite of bacon in the jalapeno poppers. This is more proof that bacon makes everything better.
These are a crowd favorite! They are appetizing, delicious and packed with flavors. Highly recommended!
That’s just awesome! Thank you for sharing your wonderful review, Sha!
These are always a crowd pleaser at all of our holidays and gatherings. I love how easy they are to make.
They really are easier to make than they look! I’m so glad you loved this recipe, Jane!
I could eat my weight in these! They have the best flavor and so easy to make.
Same! They are so delish!
I want to make these for the lake. Is it okay to make ahead of time and store in fridge until I’m ready to cook? Or would it be best to make and bake in same day
Yes you can make this recipe ahead. You can go to the Make-Ahead portion of the recipe for tips.